Pôchouse is a traditional freshwater fish stew originating from the French region of Burgundy. Fish such as eel, sea bass, pike, and tench is poached in Aligoté, a white wine from the region. Garlic, bacon, thyme, and bay leaves are commonly used as flavorings.

The dish is usually served with a creamy sauce consisting of butter and flour. Pôchouse is sometimes referred to as the bouillabaisse of Burgundy, although it can sometimes be found in other parts of France.